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Antipasto Salad

prep time: 40 minutes

total time: 40 minutes

Makes: 8 servings

Everything you love about antipasto robust Genoa salami, sharp gorgonzola cheese and an delectable assortment of vegetables tossed together for a satisfying salad.


  • 4 ounces dry ditalini pasta (about 1 cup)
  • 1 package (10 ounces) hearts of romaine lettuce, chopped
  • 1 jar (12 ounces) marinated artichoke hearts, drained, coarsely chopped
  • ½ pound Margherita® Deli Genoa Salami, sliced ¾-inch thick (2 slices), cubed
  • 1 yellow squash, quartered lengthwise, sliced
  • 1 medium red bell pepper, chopped
  • 1 cup pepperoncini peppers, drained, chopped
  • 2 ounces Gorgonzola cheese, crumbled
  • ½ cup balsamic dressing


  1. Cook pasta according to package directions. Drain; rinse with cold water.
  2. Combine pasta, lettuce, artichokes, salami, squash, pepperoncini, bell pepper, and cheese in large bowl. Add dressing; toss to coat. Serve with additional dressing, if desired.
Note: Substitute small shell macaroni for ditalini pasta, if desired.